John Myers
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Soup Kitchen from Saarland: Bambelsupp
The perfect soup kitchen from saarland: bambelsupp recipe with a picture and simple step-by-step instructions.
- 1,5 liter Strong meat broth
- 500 g Swiss chard or spinach leaves in 0.5 cm wide strips
- 250 g Diced potatoes
- Maggi
- 50 g Bacon diced into small pieces
- Salt
- White milled pepper
- Heat the meat stock, let the potato cubes and chard strips or spinach strips cook in it for 10 minutes and then mash lightly (if you like – I didn’t do it)
- Season to taste with the spices
- Leave bacon in a pan and use it to “melt” the soup
To:
- Greenberry waffles (potato waffles) in my cookbook
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- The meat broth can either be cooked in the conventional way (in my KB bone broth) or if you want to go quickly (as with me today) you can also use ready-made boullion.
- Where does the name of this soup come from? I have no idea … guess that the name comes from that because the chard or spinach strips sometimes also dangle over the edge of the spoon (we also call dangling) In any case, it’s an old recipe from grandmother’s time … and really tasty
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